This peach cobbler cheesecake is everything you love about peach cobbler and cheesecake combined into one delicious treat! A rich cheesecake base is baked with a layer of roasted fresh peaches and crumble and is then topped with more peaches. An absolute show stopper for your next summer get together.
If you’re searching for the perfect summer dessert, this Peach Cobbler Cheesecake is your answer. It’s a dreamy fusion of rich, creamy cheesecake and the sweet, spiced flavors of peach cobbler. With layers of cinnamon-roasted peaches, buttery graham cracker crust, and a crunchy streusel crumb topping, this dessert is the definition of indulgence. Whether you’re hosting a summer BBQ, celebrating a birthday, or just craving something special—this recipe will be a showstopper every time.
Why You’ll Love This Peach Cobbler Cheesecake
- 🍑 Seasonal Freshness – Uses ripe, juicy peaches that are in peak season during summer.
- 🧀 Ultra-Creamy Texture – Classic cheesecake base made with cream cheese, sour cream, and a hint of vanilla.
- 🍰 Perfect Layers – A baked graham cracker crust, smooth cheesecake filling, and layers of roasted cinnamon peaches and crumb topping.
- 🎉 Make-Ahead Friendly – Needs to chill overnight, making it ideal for prepping ahead for gatherings.
Ingredients You’ll Need (and Why)
Graham Cracker Crust
- Graham cracker crumbs – These create a buttery, crunchy base. You can substitute with crushed digestive biscuits, vanilla wafers, or even gingersnaps for a spiced twist.
- Melted butter – Binds the crust together and adds richness. You can use coconut oil as a non-dairy alternative, though the flavor will change slightly.
- Granulated sugar – Adds a touch of sweetness and helps the crust set. Brown sugar can also be used for a deeper flavor.
- Salt – Balances the sweetness and enhances the graham flavor. Don’t skip it—it makes a big difference.
Cheesecake Filling
- Cream cheese – The star of the show. Full-fat cream cheese creates a rich, creamy texture. For a lighter option, you can use Neufchâtel cheese.
- Granulated sugar – Sweetens the filling without overpowering the flavor. Coconut sugar or monk fruit sweetener can be used as alternatives.
- All-purpose flour – Helps stabilize the cheesecake and prevent cracking. Cornstarch can be used in a pinch.
- Vanilla extract – Adds warm, sweet undertones. Use pure vanilla for the best flavor, or add vanilla bean paste if you have it.
- Salt – A small amount sharpens the overall flavor and balances sweetness.
- Eggs – Bind the cheesecake and contribute to that classic, custard-like texture. Room-temperature eggs mix more smoothly.
- Sour cream – Adds tang and smoothness to the batter. You can substitute with full-fat Greek yogurt or plain skyr if desired.
Roasted Peaches
- Fresh peaches – Use ripe, juicy peaches for maximum flavor. If fresh peaches aren’t in season, frozen or canned (drained) peaches will work.
- Sugar – Helps caramelize the peaches and draw out their natural juices.
- Ground cinnamon – Brings warmth and cozy, cobbler-like flavor. Feel free to add a pinch of nutmeg or cardamom for complexity.
Crumb Topping
- All-purpose flour – Acts as the base of the crumble, creating that classic, bakery-style topping.
- Brown sugar – Adds a deeper, molasses-like sweetness. You can use coconut sugar as a substitute.
- Ground cinnamon – Enhances the nostalgic cobbler flavor and complements the peaches beautifully.
- Salt – Balances the sweetness and sharpens the flavors.
- Melted butter – Binds the crumb mixture and helps it crisp up during baking. Use vegan butter or coconut oil for a dairy-free version.
How to Make Peach Cobbler Cheesecake
1. Roast the Peaches & Make the Crumb
Preheat your oven to 375°F. Toss the sliced peaches with sugar and cinnamon, and spread them on one half of a baking sheet. On the other half, combine flour, brown sugar, cinnamon, salt, and melted butter until it resembles wet sand—this is your crumb topping. Bake for 15 minutes, then let both cool completely.
2. Prepare the Crust
Reduce oven to 325°F. Combine graham cracker crumbs, melted butter, sugar, and salt. Press into the bottom of an 8-inch springform pan (wrap the outside in foil to prevent leaks). Bake for 10 minutes and set aside.
3. Make the Cheesecake Filling
In a stand mixer, beat cream cheese, sugar, and flour until smooth. Add vanilla and salt. Mix in eggs one at a time, scraping down the bowl, then stir in the sour cream. Do not overmix.
4. Assemble the Cheesecake
Pour half of the cheesecake batter over the crust. Add half the roasted peaches and half the crumb. Top with remaining batter. Reserve the remaining peaches and crumb in the fridge.
5. Bake in a Water Bath
Place the springform pan inside a larger roasting pan. Pour boiling water into the outer pan until it reaches 1 inch up the side. Bake for 1 hour 30 minutes to 1 hour 45 minutes, until the center is just set but still slightly wobbly. Tent with foil if it browns too quickly.
6. Cool & Chill
Let the cheesecake cool in the water bath, then remove and refrigerate overnight (at least 8 hours).
7. Serve
Before serving, top the cheesecake with the remaining roasted peaches and crumb. Slice, serve, and savor every bite!
Tips for Success
- Use ripe peaches for the best flavor and texture.
- Don’t skip the water bath—it prevents cracks and gives your cheesecake a silky smooth finish.
- Let it chill overnight for best results. This helps the flavors meld and the texture set perfectly.
- Optional twist: Add a drizzle of caramel sauce or a dollop of whipped cream on top for extra indulgence.
How to tell when cheesecake is done?
The edges are set, but the center jiggles slightly. Gently shake the pan: the outer 2–3 inches should look firm, while the very center (about the size of a quarter) should wobble like Jell-O, not slosh like a liquid. This slight jiggle means the residual heat will finish setting the center as it cools.
Top is matte, not shiny. A done cheesecake will look slightly dull or matte on the surface (especially in the center). If it’s still glossy, it likely needs more time.
A thermometer reads 150–155°F in the center. If you’re unsure, insert an instant-read thermometer just off-center. When it reaches 150–155°F (65–68°C), it’s done. Avoid going much higher—overbaking can lead to cracks or a dry texture.
Cracks may start to form near the edge. Tiny cracks at the edges are a sign it’s nearly done or very close. If large cracks form, it may be slightly overbaked (but still totally delicious!).
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 4–5 days. You can also freeze individual slices for up to 1 month—just wrap tightly in plastic wrap and foil.
More Cheesecake Recipes to Try
Pin & Save This Recipe!
📌 Make sure to save this Peach Cobbler Cheesecake recipe for your next summer gathering. It’s sweet, creamy, and bursting with cinnamon peach flavor—everything a warm-weather dessert should be.
Peach Cobbler Cheesecake
Equipment
- 1 8" Springform Pan
Ingredients
FOR THE CRUST
- 1½ cups graham cracker crumbs
- 4 tbsp butter melted
- 2 tbsp sugar
- ⅛ tsp salt
FOR THE CHEESECAKE
- 24 oz cream cheese at room temperature
- 1½ cups sugar
- 2 tbsp all-purpose flour
- 1 tbsp vanilla extract
- ¼ tsp salt
- 4 large eggs
- ½ cup sour cream
FOR THE ROASTED PEACHES
- 6 peaches peeled and sliced
- 1/4 cup sugar
- 2 tsp cinnamon
FOR THE CRUMB
- 1/2 cup all purpose flour
- 1/4 cup brown sugar packed
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 tbsp butter melted
Instructions
FOR THE ROASTED PEACHES
- Preheat oven to 375.
- Mix together the roasted peaches ingredients and place onto half a sheet pan. Then make the crumb.
FOR THE CRUMB
- Mix together all the crumb ingredients until it resembles wet sand.
- Place onto the other half of the sheet pan and bake for 15 minutes.
- Remove from oven and allow to cool.
FOR THE CRUST
- In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined.
- Wrap the bottom of an 8” springform pan with foil. This helps to ensure that water doesn’t leak into the bottom of your pan while baking.
- Press the crumbs into an even layer on the the bottom of the spring form pan, pressing up onto the sides if desired. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
- Reduce the oven temperature to 325°F. Set a kettle of water to boil.
FOR THE CHEESECAKE
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute.
- Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla and salt; beat on low speed until just combined.
- Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary.
- Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
- Add half of the cheesecake batter to pan, then add half of the peaches and crumb. Top with remaining cheesecake.
- Add remaining peaches and crumb to the refrigerator for later.
- Place the cheesecake pan in a large roasting pan.
- Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.)
- The cake will wobble just a bit when the pan is moved, but will not look liquid at all; it will continue to cook as it cools.
- Carefully remove the roasting pan from the oven allow the cheesecake to cool in the water bath until the water is just warm.
- Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it’s not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
- Once ready to serve top with remaining peaches and crumb and enjoy!
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